Strawberries

For some people, science is all about medical stuff. But for cakers, science is all about food. I mean, where would our people be without scientific breakthroughs like margarine, Rolaids and Propylene Glycol Ether of Methylcellulose?

Sometimes, I think science has spoiled us because fake food always tastes better than the real thing. For example, Tang tastes more orangey than real oranges. And Cool Whip tastes better than real whipped cream. And how about those strawberry marshmallows? You know the ones, with the crispy, sugary outer shell surrounding that soft interior? Way tastier than real strawberries.

While these homemade strawberries aren’t as good as the marshmallow kind, they’re pretty darn delicious. Plus, unlike real strawberries, they have calcium, thanks to sweetened condensed milk. And talk about cute!

Now look, I know not all of you are as artistic as me (Mother credits my small, doll-like hands), but these aren’t that hard to make. The recipe calls for green butter icing for the leaves, but I found another recipe that used green maraschino cherries. And I’m all for helping out those little green guys. Red maraschino cherries have all the fun.

PSST! To show how realistic these strawberries are, I put a real one in the photo. Think you can spot it? There’s a banana marshmallow coming your way if you do.

1 can Eagle Brand milk

2 tablespoons fruit sugar

¾ pound desiccated coconut (see note)

2 packages strawberry JELL-O

Keep out ½ pkg. strawberry JELL-O. Mix other ingredients. Form into strawberry shapes and roll in extra jelly powder. Make leaves of green butter icing and put small piece of green toothpick as stem.

Note: I eyeballed this one because I was afraid of how much ¾ pound of coconut would make. I mean, I like fake strawberries, but the ol’ thong is getting a little tight these days. LOL!!!

Source: From Our…Kitchen…To Yours, Eden United Church, Dundonald, Ontario, 1974